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Baba Au Rhum

French.Palate's picture
Ingredients
  Dried yeast 1⁄2 Ounce (15 Gram)
  Lukewarm water 2 Tablespoon
  Caster sugar 1 Pinch
  Strong plain flour 8 Ounce (250 Gram)
  Sugar 1 Tablespoon
  Eggs 3
  Salt 1⁄2 Teaspoon
  Currants 3 Ounce (75 Gram)
  Rum 6 Tablespoon
  Butter 3 1⁄2 Ounce, softened (100 Gram)
  Granulated sugar 8 Ounce (250 Gram)
  Water 1⁄2 Pint (Scant 900 Milliliter)
  Fresh strawberries/Raspberries / cherries 8 Ounce (250 Gram, For Serving)
Directions

Mix the yeast with the water and caster sugar and leave for about 10 minutes until frothy.
Put the flour and sugar in a bowl and make a well in the centre.
Add the yeast mixture.
Break in the eggs and add the salt.
Work to a smooth, elastic dough.
Cover and leave in a warm place until doubled in bulk.
Meanwhile, soak the currants in 2 tablespoons of the rum.
Knead the butter and currants into the dough.
Spoon into 8 small greased baba tins, cover and leave in a warm place for 45 to 50 minutes, until the dough has risen to 5 mm (1/4 inch) below the top of the tins.
Bake in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 15 to 20 minutes, until golden; cool.
Heat the granulated sugar and water in a pan until dissolved, then boil for 3 to 4 minutes until slightly thickened and clear.
Stir in the remaining rum and spoon over the babas.
Fill with fruit to serve.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked

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